Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

Abstract

Objective: The objective of this study was to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 60 or 80 months old. Methods: A total of eight cull Hanwoo carcasses with a quality grade of 3 (low-grade) were selected and divided into two age groups: 63.5±2.5 months old (n = 4) and 87.8±4.5 months old (n = 4). Whole longissimus thoracis et lumborum from the 11th rib to the last lumbar vertebrae, including the back fat, was removed from the carcass at 24 h postmortem and aged for 50 days in darkness at a temperature of 2°C±1°C, a relative humidity of 85% and an air flow of 2 m/s. The sampling was performed aseptically after 0, 20, 24, 40, and 50 days of aging. Results: Regardless of the aging period, aging increased the lightness (p<0.05), redness (p<0.05) and yellowness (p<0.05) at initial blooming (90 min after slicing) and the overall acceptance (p<0.05). No further tenderization effect was found after 20 days of aging, but aging for 50 days significantly increased the lipid oxidation (p<0.05). The generation of aroma volatiles in the roast steak from aged samples was higher (p<0.05) than that of non-aged samples. No significant effect of age at slaughter was found on the color, pH, water-holding capacity, cooking loss, shear force value, bacterial counts, volatile basic nitrogen, consumer acceptance, lipid oxidation, fatty acid composition or aroma volatiles. Conclusion: The quality of dry-aged beef obtained from cull Hanwoo cows slaughtered at either 60 or 80 months old with similar quality grade was comparable and extending dry aging for more than 40 days is not recommended considering the costs and further lipid oxidation.

The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract

“…However, this study revealed no differences in WHC among the different extract treatments (p > 0.05). After undergoing processing, along with the flavor, the texture properties of the meat hold essential role to determine the consumer repurchasing intention, thus it has become one of the highly studied objects in the last decades [41]. Previous studies have suggested a strong correlation between a high WHC and the occurrence of protein solubility [12,42,43], which, in turn, exposes more binding sites for water [44].…”

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

“…Results of own study might be related to the period of aging process. According to the results presented by Utama et al [37], the changes in fatty acid composition only take place after 40 days of beef aging; that is, extension of the aging period decreased the proportion of MUFA and n3 PUFA. Lack of changes in fatty acid profile observed in the own experiment could be also explained by the use of good manufacture practices during preparation of beef cuts and the low temperature during storage [11].…”

Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study

“…The other four compounds (heptanal, octanal, nonanal, and 2-nonenal) have been commonly described as “fatty” and “green” in previous reports [ 29 , 30 , 31 , 32 ]. Utama et al [ 33 ] showed that dry-aging increased the intensity of multiple aldehydes (3-methylbutanal, heptanal, benzaldehyde, octanal, and nonanal). These findings support that the increase in the levels of some aldehydes in DAB upon direct fungal-rub inoculation may enhance the characteristics of DAB.…”